Stanford University is very elite and reputable so when the article "Little evidence of health benefits from organic foods" was released on Sept 3rd, they caused a buzz opening the long opinionated and debated discussion about organic and non-organic foods.
Interested part of this is they don't touch on the Genetically Modified Organism (GMO) aspect of this debate and in fact not even mentioned in the article.
Non-GMO and pesticide free products are my goals for eating organic and never because of a difference nutritional value. Pesticides kill bugs and plants weren't born RoundUp Ready. I learned somewhere the average person ingests about 10 lbs of pesticides and herbicides a year and that always stuck with me.
I have a Kangen Water machine that I can brew 11.5 pH water and will pull the oil base pesticides and herbicides from the produce. How much? I don't know as it varies for a number of reasons however I have seen this numerous of times and have tasted the difference.
As it is National Organic Month I did some research for our student chefs association and reminded that much debate also surrounds this topic with the raise of food allergies and food intolerances yet no one seems to be talking about that either. With lack of fully understanding why and with food the common connection, it just doesn't add up for me.
Do I eat organic all the time? No, yet I would like to. I do buy organic produce, tofu, grains, and tortillas for sure so for me that makes me feel better and I do find the food does taste better in comparison so I guess that's all that matters to me. I don't eat beef, pork, chicken or anything other meats besides seafood and I don't drink milk so I feel that also helps.
The interesting part of this is that this debate continues in the media. It's becoming a national past time. We all vote with our wallets so as we watch the numbers we'll see how the market reacts. For me, it changes nothing and going back to my regularly scheduled program.
Madonna Kash
FoodService Geeks
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